Thursday, October 29, 2015

Creamy Black Bean Spinach Enchiladas

Heat oil in a medium saucepan over medium heat. Add flour; whisk to combine. Cook a couple of minutes, then whisk in spices. When mixture is fragrant, add broth, whisking continuously. Reduce heat to medium-low; simmer until thickened, about 5 minutes. Set aside.

Saute onion in sunflower oil over medium-high heat until softened and a bit brown. Set aside. Puree cottage cheese until smooth. Mix in remaining filling ingredients. Set aside.

Assembly:

1 dozen corn tortillas

In an oiled 13"x9"x2" casserole dish, layer sauce, tortillas and filling, beginning and ending with sauce. Top with additional shredded cheese if desired. Bake, covered, at 400 degrees for 20 minutes. Uncover and bake an additional 5 to 10 minutes, or until cheese is melted and dish is bubbling.

Can also be made in a slow cooker. Reserve additional cheese for topping. Cook covered on HIGH for 2 to 4 hours. In the last 15 minutes of cooking, sprinkle cheese on top, replace cover and finish cooking.

Monday, October 12, 2015

Grain-Free Pumpkin Coconut Pancakes

These are not just good with qualifiers, such as if you are grain-free or on a celiac diet... they are just plain good, period! My kids prefer them with chocolate, I like crystallized ginger, you may prefer nuts... feel free to customize them with your own add-ins to taste. Do keep the pancakes small as they will cook better.

About Me

This blog is an exercise in shifting my attitude toward food from restricted to liberated. I am discovering more every day that a tremendous amount of culinary variety is available to us. I enjoy discovering that variety, and chronicling our journey here.